Utensils
One 22 oz. baking dish
Wire whisk
Measuring spoons
1 cup measuring cup
Small mixing bowl
Ingredients
One bagel
Two eggs
One cup of milk
2 Tablespoons of cinnamon sugar
to make cinnamon sugar mix
2 tablespoons of sugar with
1 teaspoon of cinnamon
1 Tbsp. of raisins
1 Tbsp. of chocolate chips
Tear bagel into bite size pieces
Put bagel into baking dish
Sprinkle chips and raisins over bagel and stir
Crack eggs into a small bowl
Add milk and 1 tablespoon of cinnamon sugar
Beat with wire whisk
Pour mixture over bagel
Cover dish with plastic wrap
Put in refrigerator overnight
On Christmas morning, see if Santa Claus has come
Take plastic wrap off of dish
Heat oven to 350°
Put bread pudding into oven
Set timer to 45 minutes
Test to see if pudding is done by sticking knife into pudding, and if it comes out clean and the pudding is brown and puffy, it is done
Cool 10 minutes before eating
Thursday, November 29, 2007
Kris Kringle Coleslaw
Kris Kringle Coleslaw
5 cps shredded cabbage
11/2 cp diced, unpeeled red apple
1 tbsp finely chopped onion
2 medium oranges
1 tsp salt
1/2 cp sour cream
1 tbsp sugar
1/8 tsp pepper
Mix cabbage, apple and onion together. Peel oranges, remove membrane cut into cubes and sprinkle with sugar. Combine oranges and cabbage mixture and chill. Just before serving mix seasonings and sour cream and mix into cabbage mixture.
5 cps shredded cabbage
11/2 cp diced, unpeeled red apple
1 tbsp finely chopped onion
2 medium oranges
1 tsp salt
1/2 cp sour cream
1 tbsp sugar
1/8 tsp pepper
Mix cabbage, apple and onion together. Peel oranges, remove membrane cut into cubes and sprinkle with sugar. Combine oranges and cabbage mixture and chill. Just before serving mix seasonings and sour cream and mix into cabbage mixture.
Monday, November 26, 2007
DANISH SPICED CHRISTMAS COOKIES
DANISH SPICED CHRISTMAS COOKIES
Ingredients:
9 oz./250 g butter
9 oz./250 g (brown) sugar
5/125 g sirup
2 oz./65 g chopped almonds
1/4 oz./3 g cloves
½ oz./12 g cinnamon
1/4 oz./7 g potash
1 lb./500 g flour
How to:
In a pot add butter, sugar and sirup - bring to a boil, Remove
the pot from the heat.
Add almonds and the spices.
Dissolve the Potash in a little water before adding it.
(be sure that it is cold before adding it).
Add flour.
Roll the dough out and form it to 4 thin rolls (sausages).
Refridgerate for at least 24 hours max 10 days.
Next day: cut the rolls in thin-thin slices (use a very sharp
knife!)
Places them on cookie sheet and bake at 400F/170C degrees for
5-8 minutes or until the cookies are a light golden brown. If
the cookies get too brown, they will have a bitter taste.
These cookies will keep a couple of weeks in an airtight
container. Makes about 90 cookies.
Tips:
You can reduce the chopped almonds to half.
You can double the recipe without any failures.
You can freeze the dough and use it when you need it.
Ingredients:
9 oz./250 g butter
9 oz./250 g (brown) sugar
5/125 g sirup
2 oz./65 g chopped almonds
1/4 oz./3 g cloves
½ oz./12 g cinnamon
1/4 oz./7 g potash
1 lb./500 g flour
How to:
In a pot add butter, sugar and sirup - bring to a boil, Remove
the pot from the heat.
Add almonds and the spices.
Dissolve the Potash in a little water before adding it.
(be sure that it is cold before adding it).
Add flour.
Roll the dough out and form it to 4 thin rolls (sausages).
Refridgerate for at least 24 hours max 10 days.
Next day: cut the rolls in thin-thin slices (use a very sharp
knife!)
Places them on cookie sheet and bake at 400F/170C degrees for
5-8 minutes or until the cookies are a light golden brown. If
the cookies get too brown, they will have a bitter taste.
These cookies will keep a couple of weeks in an airtight
container. Makes about 90 cookies.
Tips:
You can reduce the chopped almonds to half.
You can double the recipe without any failures.
You can freeze the dough and use it when you need it.
Christmas Eggnog Pound Cake
Christmas Eggnog Pound Cake :
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing
Ingredients:
1 c. butter, 1 c. Crisco shortening, 3 c. all-purpose flour, 1 c. commercial dairy eggnog, 1 c. flaked coconut, 3 c. sugar, 6 eggs, 1 tsp. lemon extract, 1 tsp. vanilla extract, 1 tsp. coconut extract .
Method:
Preheat oven to 325 degrees. Cream butter and shortening. Gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Using a spoon, add flour to creamed mixture alternately with eggnog, beginning and ending with flour. Stir in coconut and flavorings. Blend well. Pour batter into well-greased and floured 10-inch tube pan. Bake at 325 degrees for 1 1/2 hours. Cool 10 minutes in pan (on wire rack) before removing
Traditional Christmas Cake
Traditional Christmas Cake:
Ingredients:
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried figs(chopped), 1 1/4 cups dates(pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched almonds(chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant espresso(mixed with 1 tablespoon water).
Method:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.This rich cake can be made at the last minute before Christmas--it doesn't need to mature.
Ingredients:
2 sticks plus 2 tablespoons (9 ounces total) butter at room temperature, 1 1/2 cups dark brown sugar, 4 eggs, 3 cups all-purpose flour, 1/4 teaspoon salt, 1 teaspoon ground allspice, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 1/2 cups each (currants, golden raisins, dark raisins), 1 1/3 cups soft dried figs(chopped), 1 1/4 cups dates(pitted and chopped), 1 cup chopped stoned dried prunes, 1 3/4 cups chopped dried apricots, 3/4 cup blanched almonds(chopped), 2/3 cup plus 4 tablespoons brandy, 2 teaspoons instant espresso(mixed with 1 tablespoon water).
Method:
Preheat the oven to 300°F. Grease a round 9- or 10-inch cake pan, and line bottom and sides with several layers of waxed paper.In a large bowl, with an electric mixer on high, beat the butter and sugar until thick and creamy. Add the eggs, one at a time, beating well after each addition. Sift together the flour, salt, and spices, then fold into the creamed mixture. Add the fruit, almonds, 2/3 cup brandy, and espresso, folding in well.Spoon the mixture into the prepared pan, leveling the surface. Place the pan in the center of the oven and bake for 30 minutes. Reduce the temperature to 275°F and bake for 3 1/2 hours longer or until a tester inserted in the center of the cake comes out clean.Remove the pan from the oven, cover with first a kitchen towel and then a thick bath towel so that the cake will cool slowly.When the cake is cool, prick the top with a skewer and drizzle with the extra brandy. Wrap in waxed paper and store in an airtight container. Keep in a cool place for up to 3 months.This rich cake can be made at the last minute before Christmas--it doesn't need to mature.
Christmas Apple Pie
Ingredients:
Graham cracker crust (you can make your own or use a pre-made one), 1 large egg white (slightly beaten).
5 Cups fresh peeled apples, 1/2 cup powdered sugar, 1/4 cup brown sugar, 3 Tablespoons whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon (we generally add a bit more).
c. 3/4 cups whole wheat flour, 1/4 cup powdered sugar, 1/4 cup brown sugar, 1 stick melted butter (a bit over 1/3 cup).
Method:
Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought).Combine b mix well, spoon into crust. Mix c put on as the top of the pie in thin sheets.Bake at 375 farenheit for about 50 minutes.Cool for about 4 hours.
Graham cracker crust (you can make your own or use a pre-made one), 1 large egg white (slightly beaten).
5 Cups fresh peeled apples, 1/2 cup powdered sugar, 1/4 cup brown sugar, 3 Tablespoons whole wheat flour, 1/4 teaspoon salt, 1/2 teaspoon cinnamon (we generally add a bit more).
c. 3/4 cups whole wheat flour, 1/4 cup powdered sugar, 1/4 cup brown sugar, 1 stick melted butter (a bit over 1/3 cup).
Method:
Brush egg white on crust, bake until light brown -- about 6 minutes (if store bought).Combine b mix well, spoon into crust. Mix c put on as the top of the pie in thin sheets.Bake at 375 farenheit for about 50 minutes.Cool for about 4 hours.
Christmas Plum Pudding
Christmas Plum Pudding :
Ingredients:
1 1/4 cups all-purpose flour, 1 teaspoon grated orange rind, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/2 cup firmly packed light brown sugar, 1/4 cup butter or margarine (at room temperature), 4 large egg whites, 1/2 cup apple cider or apple juice, 3/4 cup raisins, 1/2 cup shredded carrot, 1/3 cup candied cherries, halved, or currants or raisins, 1/3 cup chopped candied pineapple(currants, or raisins), 1/3 cup pecan halves, Brandied Cider Sauce.
For Brandied Cider Sauce:
3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, 1 tablespoon cornstarch, 2 tablespoons brandy, 1 teaspoon butter or margarine.
Method:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through).
To Prepare Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
Ingredients:
1 1/4 cups all-purpose flour, 1 teaspoon grated orange rind, 1 teaspoon ground cinnamon, 3/4 teaspoon baking powder, 1/2 teaspoon ground ginger, 1/8 teaspoon ground cloves, 1/2 cup firmly packed light brown sugar, 1/4 cup butter or margarine (at room temperature), 4 large egg whites, 1/2 cup apple cider or apple juice, 3/4 cup raisins, 1/2 cup shredded carrot, 1/3 cup candied cherries, halved, or currants or raisins, 1/3 cup chopped candied pineapple(currants, or raisins), 1/3 cup pecan halves, Brandied Cider Sauce.
For Brandied Cider Sauce:
3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, 1 tablespoon cornstarch, 2 tablespoons brandy, 1 teaspoon butter or margarine.
Method:
Lightly grease a 1 1/2 quart steamed pudding mold or casserole. In a medium-size bowl, stir together the flour, orange rind, cinnamon, baking powder, ginger, and cloves.In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the apple cider. Repeat, then stir in the remaining flour mixture. Stir in the raisins, carrot, cherries, pineapple, and pecans.Spoon the batter evenly into the prepared mold. Cover mold with foil; tie foil in place with string.Place mold on rack in a Dutch oven. Pour boiling water into the Dutch oven until the water is halfway up the side of the mold. Cook, covered, over low heat for 2 to 2 1/2 hours or until a toothpick inserted in the center comes out clean.Place mold upright on a wire rack and let stand for 10 minutes. Using a narrow metal spatula, loosen side of plum pudding from the mold, then invert the pudding onto a serving plate. Serve warm with Brandied Cider Sauce; top with vanilla ice cream if you like. (Or, cover and refrigerate the pudding--it will keep for 1 week. To reheat the pudding, steam as directed in step 4 for 1 hour or until heated through).
To Prepare Brandied Cider Sauce:
In a small saucepan, whisk together 3/4 cup apple cider or apple juice, 1/4 cup firmly packed light brown sugar, and 1 tablespoon cornstarch. Bring to a boil over moderate heat, whisking constantly. Cook for 2 minutes or until the mixture is thickened, whisking constantly. Stir in 2 tablespoons brandy or apple juice and 1 teaspoon butter or margarine. Makes about 3/4 cup.
Christmas Fudge
Christmas Fudge:
Ingredients:
1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, 1/8 tsp salt, 2 cups powdered sugar, 1 tsp vanilla, 1/2 cup red candied cherries(chopped), 1/2 cup green candied cherries(chopped).
Method
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
Ingredients:
1 cup sugar, 1/2 cup butter, 1/2 cup heavy cream, 1/8 tsp salt, 2 cups powdered sugar, 1 tsp vanilla, 1/2 cup red candied cherries(chopped), 1/2 cup green candied cherries(chopped).
Method
Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.
Marshmallow Popcorn Christmas Tree
Marshmallow Popcorn Christmas Tree:
Ingredients:
12 c Popped popcorn, 1/2 c Margarine or butter, 3 c Mini marshmallows, 1/2 pk Lime flavored jello, Green food color, Candy pieces to decorate tree.
Method
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter.In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well.Pour evenly over popcorn; stir quickly to coat.With dampened hands, shape popcorn into cone shape.Decorate tree with candy pieces.
Ingredients:
12 c Popped popcorn, 1/2 c Margarine or butter, 3 c Mini marshmallows, 1/2 pk Lime flavored jello, Green food color, Candy pieces to decorate tree.
Method
Spread popcorn evenly in jelly-roll pan or on waxed paper-lined counter.In medium saucepan, combine margarine and marshmallows; cook over medium heat until melted. Add jello; continue to cook until jello is dissolved. Add food color and mix well.Pour evenly over popcorn; stir quickly to coat.With dampened hands, shape popcorn into cone shape.Decorate tree with candy pieces.
Jingle Bell Fudge
Jingle Bell Fudge
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut fudge into 1-inch squares.
12 oz Butterscotch chips
1/2 c Chunky peanut butter
2/3 c Sweetened condensed milk
1/2 c Walnuts (chopped)
Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan.
Press chopped nuts into surface, if desired, and chill until firm. Cut fudge into 1-inch squares.
Christmas Corn Bake
Christmas Corn Bake:
Ingredients:
2 eggs(beaten), 2 c.(1 can) cream style corn, 1 c. Minute Rice, 1/2 c. finely chopped onions, 1/2 c. finely chopped green peppers, 1 can Rotel tomatoes and peppers, Cheese slices (enough to cover top of casserole).
Method:
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes
Ingredients:
2 eggs(beaten), 2 c.(1 can) cream style corn, 1 c. Minute Rice, 1/2 c. finely chopped onions, 1/2 c. finely chopped green peppers, 1 can Rotel tomatoes and peppers, Cheese slices (enough to cover top of casserole).
Method:
Butter a casserole dish. Mix the ingredients, except cheese, and bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices; bake for 10 more minutes
Mini Holiday House
Mini Holiday House
Ingredients
Royal Icing
2-1/2 HONEY MAID Honey Grahams, broken in half (5 squares)
1/4 tsp. colored sugar
2 TEDDY GRAHAMS Graham Snacks
5 ring-shaped hard candies
Directions
Use small amount of Royal Icing to attach 2 of the graham squares
to each other in " V" shape for roof of house. Stand 1 of the
remaining graham squares on sheet of waxed paper. Attach to one
of the bottom edges of roof with additional icing for side wall.
Repeat for second side wall. Use additional icing to attach
remaining graham square to bottoms of walls for the floor. Stand
house upright. Spread or pipe icing onto floor inside house;
sprinkle with colored sugar. Stand graham snacks in house, using
additional icing if necessary to secure. Attach candies to peak
of roof with icing. Decorate roof with additional icing. Let
stand until icing is set.
Don't have a pastry bag? Use a small resealable plastic bag
instead. Cut small piece off one of the bottom corners of bag;
seal bag. Gently squeeze top of bag to pipe icing onto house
pieces as directed
To hang on tree, slip a piece of thin ribbon through house; tie
in a bow.
Ingredients
Royal Icing
2-1/2 HONEY MAID Honey Grahams, broken in half (5 squares)
1/4 tsp. colored sugar
2 TEDDY GRAHAMS Graham Snacks
5 ring-shaped hard candies
Directions
Use small amount of Royal Icing to attach 2 of the graham squares
to each other in " V" shape for roof of house. Stand 1 of the
remaining graham squares on sheet of waxed paper. Attach to one
of the bottom edges of roof with additional icing for side wall.
Repeat for second side wall. Use additional icing to attach
remaining graham square to bottoms of walls for the floor. Stand
house upright. Spread or pipe icing onto floor inside house;
sprinkle with colored sugar. Stand graham snacks in house, using
additional icing if necessary to secure. Attach candies to peak
of roof with icing. Decorate roof with additional icing. Let
stand until icing is set.
Don't have a pastry bag? Use a small resealable plastic bag
instead. Cut small piece off one of the bottom corners of bag;
seal bag. Gently squeeze top of bag to pipe icing onto house
pieces as directed
To hang on tree, slip a piece of thin ribbon through house; tie
in a bow.
CINNAMON CHRISTMAS LOGS
CINNAMON CHRISTMAS LOGS
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1-1/2 tbsp. cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies
1 c. butter
5 tbsp. sugar
Dash of salt
2 c. flour
1 tsp. vanilla
1 tsp. almond extract
1/4 c. sugar
1-1/2 tbsp. cinnamon
Mix first 6 ingredients. Roll into 2 inch length logs. Bake at 300 degrees for 15 to 20 minutes. Cool. Roll logs in a sugar and cinnamon mixture. Makes 45 cookies
White Rolled Christmas Cookies
White Rolled Christmas Cookies
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
Add: 1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
This dough can be rolled and re-rolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
1 c. powdered sugar
1 tsp. cream of tartar
1 tsp. soda
1 c. butter (margarine may be used)
2 c. flour
Work like pie crust.
Add: 1 egg, well beaten
1 tsp. vanilla
1 tsp. almond extract, if desired
This dough can be rolled and re-rolled as often as necessary for cutting desired shapes. Will not get tough. Frost with favorite powdered sugar icing and decorate. *Also may be rolled in balls and pressed flat to 1/4 inch. Bake at 300 to 350 degrees for 8 minutes.
Christmas Cake Mix Cookies
Christmas Cake Mix Cookies
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees
1 pkg. cake mix (chocolate, cherry, lemon) of your choice
2 eggs
1/2 c. shortening
1 tbsp. water
1/2 c. nuts
Mix all together. Shape in 1" balls and roll in powdered sugar. You may want to chill dough before rolling. Bake 10 to 12 minutes at 375 degrees
No Bake Santa Cookies
No Bake Santa Cookies
Here's a cute no bake Santa cookie to whip up on an hours notice.
Use Nutter Butter cookies from your local supermarket. Just dip
top in (head end) melted white chocolate and sprinkle with red
colored sugar. Dot with either a white chocolate morsel or 1/2 of
a mini marshmallow for the pom pom. Let cool on parchment paper
lined rack.
When that has dried, dip the beard end and if you want, sprinkle
with sanding sugar (optional).
For eyes and nose use mini semi sweet morsels and use a drop of
melted white chocolate to get them to stick and the same with the
nose using a red hot candy or a small red M&M.
Here's a cute no bake Santa cookie to whip up on an hours notice.
Use Nutter Butter cookies from your local supermarket. Just dip
top in (head end) melted white chocolate and sprinkle with red
colored sugar. Dot with either a white chocolate morsel or 1/2 of
a mini marshmallow for the pom pom. Let cool on parchment paper
lined rack.
When that has dried, dip the beard end and if you want, sprinkle
with sanding sugar (optional).
For eyes and nose use mini semi sweet morsels and use a drop of
melted white chocolate to get them to stick and the same with the
nose using a red hot candy or a small red M&M.
EASY CHRISTMAS BISCUITS
EASY CHRISTMAS BISCUITS
1 can Hungry Jack FLAKY biscuits
1/2 cup cinnamon sugar
1 stick butter, melted
1 jar preserves (cherry, pineapple, orange, etc)
On Christmas Eve night, open and seperate the biscuits. Dip each piece in the melted butter and then in the cinnamon sugar.Place in a round cake pan. After you have done all the biscuits, use your thumb to make an indentation in each biscuit. Put about 1 T. of the preserves in each indention. At this point, cover, and place in the refrigerator.
On Christmas morning, preheat oven to 375. Bake biscuits for about 20 minutes or until browned.
Make sure you use flaky biscuits
1 can Hungry Jack FLAKY biscuits
1/2 cup cinnamon sugar
1 stick butter, melted
1 jar preserves (cherry, pineapple, orange, etc)
On Christmas Eve night, open and seperate the biscuits. Dip each piece in the melted butter and then in the cinnamon sugar.Place in a round cake pan. After you have done all the biscuits, use your thumb to make an indentation in each biscuit. Put about 1 T. of the preserves in each indention. At this point, cover, and place in the refrigerator.
On Christmas morning, preheat oven to 375. Bake biscuits for about 20 minutes or until browned.
Make sure you use flaky biscuits
Mrs. Claus Clusters
Mrs. Claus Clusters
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
Mrs. Claus Clusters
Mrs. Claus Clusters
1 14-oz. can sweetened condensed milk.
1 11-oz. package DOVE Milk or Dark Chocolate Gifts
1 9.5-oz. package "M&M's" MINIs Milk Chocolate Candies
2 cups chopped SNICKERS Brand Miniatures
1 1/2 cups mini marshmallows
1/2 cup unsalted peanuts
Combine the sweetened condensed milk and unwrapped DOVE® Milk or Dark Chocolate Gifts in a microwave-proof bowl. Melt together for 1 1/2 minutes. Cool slightly, then add marshmallows, peanuts, 1 CUP of the "M&M's" MINIs and chopped SNICKERS Miniatures. Drop heaping spoonfuls of mixture onto wax paper, then sprinkle on "M&M's" and let set to harden. Refrigerate to speed up the hardening. Makes approximately 3 dozen clusters.
Warm Winter Lemon Cake
Warm Winter Lemon Cake
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Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix 2 cups cold milk 1-1/4 cups water 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling 1/3 cup granulated sugar 2 Tbsp. powdered sugar PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Kraft Kitchens TipsJazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.
Jazz It Up
Serve topped with fresh raspberries.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
K:47031v0:90513 (309)
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Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 servings
1 pkg. (2-layer size) yellow cake mix 2 cups cold milk 1-1/4 cups water 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling 1/3 cup granulated sugar 2 Tbsp. powdered sugar PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
Kraft Kitchens TipsJazz It Up
For added lemon flavor, stir the grated peel (1 Tbsp.) and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.
Jazz It Up
Serve topped with fresh raspberries.
Substitute
Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling.
K:47031v0:90513 (309)
Sunday, November 25, 2007
My Favorite Christmas Cake
You guys will LOVE this!! My family adores it.
The above picture was from Christmas 2005
Heres the recipe:
Chocolate-Candy Cane Cake
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Prep Time: 20 min
Total Time: 1 hr 40 min
Makes: 18 servings
1 pkg. (2-layer size) chocolate cake mix 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 4 eggs 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream 1/2 cup oil 1/2 cup water 4 squares BAKER'S Semi-Sweet Baking Chocolate, chopped 18 small candy canes, coarsely crushed (about 1 cup), divided 1 tub (8 oz. ) COOL WHIP Whipped Topping, thawed PREHEAT oven to 350°F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans.
BAKE 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely.
PLACE one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
Kraft Kitchens TipsSize-Wise
Savor a serving of this indulgent special-occasion dessert. At 18 servings, it's perfect for a holiday party.
Substitute
Prepare as directed, using BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Jazz It Up
Melt 1 additional square BAKER'S Semi-Sweet Baking Chocolate; cool. Drizzle over cake just before serving. Then, garnish with raspberries.
K:46924v0:89652 (206)
Rated by irby7 on 11/8/2007
" This is a really cool cake... very minty, and refreshing. I received good reviews from my dinner party....I will make this for the holidays..."
See All Ratings and Comments
Creamy Eggnog Punch
Rated by kraftfoods.com visitors
Calories 360 Total fat 18 g Saturated fat 7 g Cholesterol 55 mg Sodium 360 mg Carbohydrate 48 g Dietary fiber 1 g Sugars 31 g Protein 4 g Vitamin A 4 %DV Vitamin C 0 %DV Calcium 6 %DV Iron 10 %DV
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Christmas Recipes!!!
Keep an eye out this month for my Christmas menu.
I'm going too share all the recipes I will put out this Christmas.
This year we will be having an Italian Christmas, and I will also put out a few non Italian family favorites.
I'm going too share all the recipes I will put out this Christmas.
This year we will be having an Italian Christmas, and I will also put out a few non Italian family favorites.
Monday, November 12, 2007
Lemon Yogurt Cake
Lemon Yogurt Cake
1 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 eggs
1 Tbsp. lemon rind, finely slivered
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. plain yogurt
3/4 c. finely ground almonds
1/2 c. lemon juice
Preheat oven to 350º degrees. Beat butter in large bowl until
light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Beat in lemon
rind and vanilla. Sift the flour with baking powder, baking
soda and salt. Add flour mixture to batter in 3 parts alternat-
ing with 3 parts yogurt. Fold in almonds. Pour into buttered
and floured 9-inch tube pan. Bake until toothpick inserted in
center comes out clean, about 1 hour. Cool on wire rack 5
minutes. Heat remaining 1/2 cup sugar with lemon juice until
sugar dissolves. Slowly pour over cake to soak in. Cool cake
before unmolding.
Serves 8 to 10.
1 c. unsalted butter, softened
1 1/2 c. granulated sugar
4 eggs
1 Tbsp. lemon rind, finely slivered
1 tsp. vanilla
2 1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 pt. plain yogurt
3/4 c. finely ground almonds
1/2 c. lemon juice
Preheat oven to 350º degrees. Beat butter in large bowl until
light and fluffy. Slowly beat in 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Beat in lemon
rind and vanilla. Sift the flour with baking powder, baking
soda and salt. Add flour mixture to batter in 3 parts alternat-
ing with 3 parts yogurt. Fold in almonds. Pour into buttered
and floured 9-inch tube pan. Bake until toothpick inserted in
center comes out clean, about 1 hour. Cool on wire rack 5
minutes. Heat remaining 1/2 cup sugar with lemon juice until
sugar dissolves. Slowly pour over cake to soak in. Cool cake
before unmolding.
Serves 8 to 10.
Gorgeous Omelette
Gorgeous Omelette
Ingredients:
Margarine/butter
3 eggs
3 slices of Canadian Bacon
Small tomato
Handful of spinach
4 oz. gorgonzola cheese
Procedure:
Take 3 eggs and whip up in blender, set oven to broil
Dice and saute Canadian bacon and tomato in pan
Add spinach and saute 'til wilted
Heat omelet pan, add margarine or butter, add whipped eggs, stir eggs so as not to burn.
When eggs are firm, add all ingredients with cheese being last
Place omelet pan in broiler (omelet pan should have melt-proof handle)
Watch to not burn; when cheese is melted, pull from broiler, fold over in dish, garnish and serve.
Ingredients:
Margarine/butter
3 eggs
3 slices of Canadian Bacon
Small tomato
Handful of spinach
4 oz. gorgonzola cheese
Procedure:
Take 3 eggs and whip up in blender, set oven to broil
Dice and saute Canadian bacon and tomato in pan
Add spinach and saute 'til wilted
Heat omelet pan, add margarine or butter, add whipped eggs, stir eggs so as not to burn.
When eggs are firm, add all ingredients with cheese being last
Place omelet pan in broiler (omelet pan should have melt-proof handle)
Watch to not burn; when cheese is melted, pull from broiler, fold over in dish, garnish and serve.
Saturday, November 3, 2007
Butterfinger Chocolate Cake
Butterfinger Chocolate Cake
1 pkg chocolate cake mix
1 can (14 oz) Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool
completely in pan on wire rack. Poke holes in cake about 1 inch apart &
1 inch deep using handle of wooden spoon. Pour sweetened condensed milk
over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel
topping over Butterfinger. Spread whipped cream over cake; sprinkle
with
remaining chopped Butterfinger. Store in refrigerator until ready to
serve. Refrigerate any uneaten cake.
1 pkg chocolate cake mix
1 can (14 oz) Sweetened Condensed Milk
3 (2.1oz ea) Butterfinger candy bars, chopped
1 jar (12.25 oz) caramel ice cream topping
1 pint tub Cool Whip
Prepare cake according to package directions using a 13" x 9" pan. Cool
completely in pan on wire rack. Poke holes in cake about 1 inch apart &
1 inch deep using handle of wooden spoon. Pour sweetened condensed milk
over cake. Sprinkle with HALF of chopped Butterfinger. Pour caramel
topping over Butterfinger. Spread whipped cream over cake; sprinkle
with
remaining chopped Butterfinger. Store in refrigerator until ready to
serve. Refrigerate any uneaten cake.
BLT Bacon Dip
BLT Bacon Dip
1 pound bacon**
1 - 2 tomatoes, chopped
1 (32 ounce) jar mayonnaise (Hellmann's)
1 (32 ounce) container sour cream, divided
1/2 teaspoon garlic salt
Salt and pepper to taste
Cook bacon, drain well, and chop. Can chop by hand or in a food
processor.
In large bowl, blend bacon, tomatoes, jar of mayo, 1/2 container sour
cream. Blend well. Add more sour cream, by teaspoonsful, until mayo is
not overwhelming. (You should have about 1 cup sour cream left.) Add
garlic salt; blend well. Add a dash of salt and pepper. Blend well and
left sit overnight in refrigerator.
Serve with bread rounds, pita chips or crackers. Enjoy!
** Watch the salt content in the bacon. Dip could get real salty from
lower priced bacon. Good peppered bacon is great for this dip.
1 pound bacon**
1 - 2 tomatoes, chopped
1 (32 ounce) jar mayonnaise (Hellmann's)
1 (32 ounce) container sour cream, divided
1/2 teaspoon garlic salt
Salt and pepper to taste
Cook bacon, drain well, and chop. Can chop by hand or in a food
processor.
In large bowl, blend bacon, tomatoes, jar of mayo, 1/2 container sour
cream. Blend well. Add more sour cream, by teaspoonsful, until mayo is
not overwhelming. (You should have about 1 cup sour cream left.) Add
garlic salt; blend well. Add a dash of salt and pepper. Blend well and
left sit overnight in refrigerator.
Serve with bread rounds, pita chips or crackers. Enjoy!
** Watch the salt content in the bacon. Dip could get real salty from
lower priced bacon. Good peppered bacon is great for this dip.
Cheddar Broccoli Salad
Cheddar Broccoli Salad
6 cups fresh broccoli florets
1-1/2 cups (6 oz.) shredded Cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise OR Miracle Whip Salad Dressing*
3/4 cup sugar
3 TB red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture
and toss to coat.
Refrigerate for at least 4 hours. Just before serving, stir in the
bacon.
Yield: 8 servings.
*Miracle Whip Salad Dressing has 1/2 the fat of mayonnaise
6 cups fresh broccoli florets
1-1/2 cups (6 oz.) shredded Cheddar cheese
1/3 cup chopped onion
1-1/2 cups mayonnaise OR Miracle Whip Salad Dressing*
3/4 cup sugar
3 TB red wine vinegar or cider vinegar
12 bacon strips, cooked and crumbled
In a large bowl, combine the broccoli, cheese and onion.
Combine the mayonnaise, sugar and vinegar; pour over broccoli mixture
and toss to coat.
Refrigerate for at least 4 hours. Just before serving, stir in the
bacon.
Yield: 8 servings.
*Miracle Whip Salad Dressing has 1/2 the fat of mayonnaise
Beef Sirloin & Onions
Beef Sirloin & Onions
Allowing the beef to stand at room temp for a few minutes "relaxes"
it, preventing it from becoming tough over high heat.
1 lb sirloin steak, trimmed of fat cut into 1-inch cubes
2 tbs lite soy sauce, divided
1 tbsp Worcestershire sauce
1/4 tsp black pepper
1 (4 oz) yellow onions, cut in eighths
In a gallon-size zippered plastic bag, combine beef and 1 Tbsp soy
sauce, seal tightly, shake to blend, and let stand at room temp for
15 mins. In a small bowl, combine remaining soy sauce, Worcestershire
sauce, and pepper and set aside. Heat a 12-inch nonstick skillet over
high heat.
Add beef and cook 1-1/2 mins or until browned on edges, stirring
Constantly. Remove beef from skillet and set aside on separate plate.
Reduce heat to medium high and add onions to pan drippings. Cook 4
mins or until just tender-crisp. The layers will separate while
cooking.
Increase heat to high, add beef and soy mixture to onions, and cook
30 secs or until richly glazed, stirring constantly (liquid will
evaporate). Serve immediately.
Allowing the beef to stand at room temp for a few minutes "relaxes"
it, preventing it from becoming tough over high heat.
1 lb sirloin steak, trimmed of fat cut into 1-inch cubes
2 tbs lite soy sauce, divided
1 tbsp Worcestershire sauce
1/4 tsp black pepper
1 (4 oz) yellow onions, cut in eighths
In a gallon-size zippered plastic bag, combine beef and 1 Tbsp soy
sauce, seal tightly, shake to blend, and let stand at room temp for
15 mins. In a small bowl, combine remaining soy sauce, Worcestershire
sauce, and pepper and set aside. Heat a 12-inch nonstick skillet over
high heat.
Add beef and cook 1-1/2 mins or until browned on edges, stirring
Constantly. Remove beef from skillet and set aside on separate plate.
Reduce heat to medium high and add onions to pan drippings. Cook 4
mins or until just tender-crisp. The layers will separate while
cooking.
Increase heat to high, add beef and soy mixture to onions, and cook
30 secs or until richly glazed, stirring constantly (liquid will
evaporate). Serve immediately.
Banana Caramel Spice Pie
Banana Caramel Spice Pie
1 large Banana, sliced (ripe)
1 each Keebler Ready Crust Shortbread Pie Crust (6 ounces)
2 cups Milk, cold
2 packages Jell-O White Chocolate or Vanilla Flavor Instant Pudding
(4-serving size)
1/2 tsp Ground cinnamon
1 tub Cool Whip Whipped Topping, thawed (8 ounces)
Caramel dessert topping
Place banana slices in bottom of crust.
Pour milk into large bowl. Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours until set. Serve with caramel topping
1 large Banana, sliced (ripe)
1 each Keebler Ready Crust Shortbread Pie Crust (6 ounces)
2 cups Milk, cold
2 packages Jell-O White Chocolate or Vanilla Flavor Instant Pudding
(4-serving size)
1/2 tsp Ground cinnamon
1 tub Cool Whip Whipped Topping, thawed (8 ounces)
Caramel dessert topping
Place banana slices in bottom of crust.
Pour milk into large bowl. Add pudding mixes and cinnamon.
Beat with wire whisk 1 minute.
Gently stir in whipped topping. Spoon into crust.
Refrigerate 4 hours until set. Serve with caramel topping
Morning Pecan Casserole
Morning Pecan Casserole
Ingredients
1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
6 eggs
1-1/2 cups milk
1-1/2 cups light cream or half-and-half
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
1/2 cup butter or margarine, softened
2 tablespoons maple syrup or maple-flavored syrup
Directions
1. In a medium skillet brown the sausage patties on both sides over
medium-high heat. Drain off the fat; cut patties into bite-size pieces.
2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with
nonstick cooking spray. Place bread cubes in dish. Add browned sausage
pieces.
3. In a large mixing bowl beat together the eggs, milk, cream, vanilla,
nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and
sausage into the egg mixture. Cover and refrigerate for 8 hours or
overnight.
4. For topping, in a bowl combine brown sugar, pecans, butter, or
margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife
inserted near center comes out clean. Makes 10 servings.
Ingredients
1 8-ounce package brown-and-serve sausage patties
Nonstick cooking spray
1 16-ounce loaf raisin bread, cubed
6 eggs
1-1/2 cups milk
1-1/2 cups light cream or half-and-half
1 teaspoon vanilla
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
1/2 cup butter or margarine, softened
2 tablespoons maple syrup or maple-flavored syrup
Directions
1. In a medium skillet brown the sausage patties on both sides over
medium-high heat. Drain off the fat; cut patties into bite-size pieces.
2. Meanwhile, spray a 3-quart rectangular (13x9x2-inch) baking dish with
nonstick cooking spray. Place bread cubes in dish. Add browned sausage
pieces.
3. In a large mixing bowl beat together the eggs, milk, cream, vanilla,
nutmeg, and cinnamon. Pour over bread and sausage, pressing bread and
sausage into the egg mixture. Cover and refrigerate for 8 hours or
overnight.
4. For topping, in a bowl combine brown sugar, pecans, butter, or
margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture.
5. Bake in a 350 degree F oven for 35 to 40 minutes or until a knife
inserted near center comes out clean. Makes 10 servings.
Egg and Cheese Puffs
Egg and Cheese Puffs
1 pound bacon
10 eggs, beaten
1 (16 oz.) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 oz.) can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside. In a large bowl,
combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and
bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350F. Remove cheese mixture from
refrigerator; stir in flour, butter, baking powder and salt. Spoon
batter into 24 lightly greased muffin cups. Bake in preheated oven
for 25 to 30 minutes, until puffs are slightly golden on top
1 pound bacon
10 eggs, beaten
1 (16 oz.) container cottage cheese
1 pound Monterey Jack cheese, shredded
1 (7 oz.) can diced green chile peppers, drained
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
1/2 teaspoon salt
Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Drain, crumble and set aside. In a large bowl,
combine eggs, cottage cheese, Monterey Jack cheese, chile peppers and
bacon. Cover and refrigerate overnight.
The next morning, preheat oven to 350F. Remove cheese mixture from
refrigerator; stir in flour, butter, baking powder and salt. Spoon
batter into 24 lightly greased muffin cups. Bake in preheated oven
for 25 to 30 minutes, until puffs are slightly golden on top
Roasted Potatoes with Greens
Roasted Potatoes with Greens
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Preheat the oven to 400F. Place the potatoes in a single layer in a
ceramic casserole dish. Melt the butter in a skillet over medium
heat. Add garlic, and cook until golden. Stir in the rosemary, and
cook just until fragrant. Pour over the potatoes in the dish. Season
with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until
the potatoes are fork tender. Remove from the oven, and toss with the
spinach leaves. Return to the oven for 1 to 2 minutes, until the
spinach has wilted.
6 small red potatoes, quartered
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
sea salt and ground black pepper to taste
1 cup fresh spinach leaves
Preheat the oven to 400F. Place the potatoes in a single layer in a
ceramic casserole dish. Melt the butter in a skillet over medium
heat. Add garlic, and cook until golden. Stir in the rosemary, and
cook just until fragrant. Pour over the potatoes in the dish. Season
with sea salt and pepper.
Roast uncovered for about 30 minutes in the preheated oven, until
the potatoes are fork tender. Remove from the oven, and toss with the
spinach leaves. Return to the oven for 1 to 2 minutes, until the
spinach has wilted.
Grill Master Pork Shoulder Steaks
Grill Master Pork Shoulder Steaks
1 1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well-done (170F), turning once halfway
through grilling time.
1 1/2 tablespoons Hungarian paprika
1 tablespoon ground coriander
1 tablespoon finely grated lemon zest (zest from 1 lemon)
1 tablespoon dried marjoram
2 teaspoons garlic powder
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon caraway seeds, crushed
1/4 teaspoon ground cinnamon
8 boneless pork shoulder steaks, cut 3/4-inch thick
In a small bowl combine paprika, coriander, lemon zest, marjoram,
garlic powder, salt, pepper, cumin, caraway seeds, and cinnamon. Rub
herb mixture on both sides of steaks, pressing into surface.
Place steaks in center of cooking grate. Grill 10 minutes for medium
(160F) or 12 to 14 minutes for well-done (170F), turning once halfway
through grilling time.
Beef Medallions in Red Wine Sauce
Beef Medallions in Red Wine Sauce
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to
flatten to generous 1/4-inch-thick medallions. Season lightly with
salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Working in batches, saute beef in skillet until brown on
outside but still pink in center, about 2 minutes per side. Transfer
beef to plate. Add remaining butter to same skillet. Add garlic,
shallots and thyme; saute until tender, about 3 minutes. Add flour;
stir 1 minute. Add broth and wine. Boil until sauce thickens and is
reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
Return beef and any collected juices to sauce in skillet; heat
through, about 1 minute. Transfer beef to plates, Spoon sauce over.
Serve with buttered noodles.
1 1 1/2-pound beef tenderloin
4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)
1 teaspoon dried thyme
1 tablespoon all purpose flour
2 cups canned beef broth
2 cups dry red wine
Cut tenderloin crosswise into 12 equal rounds. Pound beef rounds to
flatten to generous 1/4-inch-thick medallions. Season lightly with
salt and pepper.
Melt 2 tablespoons butter in heavy large skillet over medium-high
heat. Working in batches, saute beef in skillet until brown on
outside but still pink in center, about 2 minutes per side. Transfer
beef to plate. Add remaining butter to same skillet. Add garlic,
shallots and thyme; saute until tender, about 3 minutes. Add flour;
stir 1 minute. Add broth and wine. Boil until sauce thickens and is
reduced to 1 1/4 cups, stirring occasionally, about 12 minutes.
Return beef and any collected juices to sauce in skillet; heat
through, about 1 minute. Transfer beef to plates, Spoon sauce over.
Serve with buttered noodles.
Red Lobster's Hawaiian Skewers
Red Lobster's Hawaiian Skewers
1/2 pound shrimp, peeled, deveined &uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks,
shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste
skewer evenly on each side and grill.
Cook until shrimp are a pink color. Serve with rice.
1/2 pound shrimp, peeled, deveined &uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
bacon slices
Sauce:
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed. Skewer pineapple chunks,
shrimp, scallops, bell pepper wedges, and bacon slices folded. Baste
skewer evenly on each side and grill.
Cook until shrimp are a pink color. Serve with rice.
Blue Ribbon Chili
Blue Ribbon Chili
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
3/4 lb. beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 (15 ounce) cans kidney beans
4 chili peppers, chopped
Heat oil, and cook onions, garlic and meat until browned. Add
tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook
for one minute. Add remaining ingredients, stir, and heat until just
bubbling. Reduce heat and simmer for about two hours while stirring
once in a while.
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 lb. lean ground beef
3/4 lb. beef sirloin, cubed
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
2 (15 ounce) cans kidney beans
4 chili peppers, chopped
Heat oil, and cook onions, garlic and meat until browned. Add
tomatoes, beer, coffee, tomato paste and beef broth. Stir and cook
for one minute. Add remaining ingredients, stir, and heat until just
bubbling. Reduce heat and simmer for about two hours while stirring
once in a while.
Roast Chicken With Fennel
Roast Chicken With Fennel
1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into ¼-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds
drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges
1. Heat oven to 450F. Drizzle bottom of shallow roasting pan or
baking sheet with about half the olive oil and cover it with a
layer of the fennel. Overlap pieces if necessary but use whole
pan. Drizzle remaining oil over fennel and sprinkle with salt and
pepper. Roast about 10 minutes. Meanwhile, cut up chicken if
necessary and sprinkle the pieces with salt and pepper.
2. Top fennel with the chicken parts, skin side up. Ideally, you'll
have a layer of fennel pretty much covered by a layer of chicken,
but it's fine if some of the fennel roasts uncovered. Spoon some
of the oil from bottom of pan over chicken. Roast about 15
minutes, then baste chicken with pan drippings and rotate the pan.
If necessary, adjust oven temperature so chicken browns but does
not burn.
3. The chicken will be done in about 30 minutes. Serve each piece
with some fennel and a little of the pan juices spooned over,
garnished with parsley and a lemon wedge.
1/3 cup extra virgin olive oil, or as needed
2 bulbs fennel, trimmed and cut into ¼-inch-thick slices
Salt and freshly ground black pepper
1 whole (about 3-pound) chicken, cut up, or about 3 pounds
drumsticks and thighs
Chopped fresh parsley leaves for garnish
Lemon wedges
1. Heat oven to 450F. Drizzle bottom of shallow roasting pan or
baking sheet with about half the olive oil and cover it with a
layer of the fennel. Overlap pieces if necessary but use whole
pan. Drizzle remaining oil over fennel and sprinkle with salt and
pepper. Roast about 10 minutes. Meanwhile, cut up chicken if
necessary and sprinkle the pieces with salt and pepper.
2. Top fennel with the chicken parts, skin side up. Ideally, you'll
have a layer of fennel pretty much covered by a layer of chicken,
but it's fine if some of the fennel roasts uncovered. Spoon some
of the oil from bottom of pan over chicken. Roast about 15
minutes, then baste chicken with pan drippings and rotate the pan.
If necessary, adjust oven temperature so chicken browns but does
not burn.
3. The chicken will be done in about 30 minutes. Serve each piece
with some fennel and a little of the pan juices spooned over,
garnished with parsley and a lemon wedge.
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